Transfers ToCSUDescriptionFunctions of institutional food-service operations and production: Menu development and standardization; forecasting, purchasing, storage, preparation and service; staffing, equipment selection and maintenance; evaluation of the food-service system; medical diets including texture and nutrient modifications; information technology in food-service settings including budgeting, cost/inventory control, nutritional analysis, recipe development, forecasting, menu production; and selecting or upgrading systems software.Usually HeldMon 4:00pm–5:50pm, Mon 6:00pm–8:50pm 